As a nation we probably eat more bacon than any other country in the World. Historically we reared sturdy pigs slowly to give large carcasses of finely textured and deeply flavoured meat. This pork was then either dry or brine cured in large vats containing secret mixes of sugar, salt, herbs and spices. Different areas became famous for producing particularly fine flavours and gave their name to the cures used.

In my small curing house here at Whistlebare I endeavour to produce bacon, ham, salamis and air dried ham that evoke the flavours of the past but appeal to the modern palate. Much research and experimentation has led me to a range of cures that are succulent and varied. I do not add any saltpetre as this is a poisonous chemical which serves only to preserve the colour of the meat and adds nothing to the taste, texture or shelf life. I hope there is a cure below which appeals to you.

Happy tasting!
Alice

English Bacon - My classic bacon, as suitable for breakfast as for adding to other dishes. A sweet cure with subtle overtones of juniper and cloves.

Hot Bacon - As described. This bacon is not for the faint hearted but ideal for those who like a bit of a kick in the morning after the night before.

Black Bacon - This strong cure is rich and dark with molasses and ale.

Mediterranean Bacon - A savoury cure enhanced with garlic and basil.

Ham is available boned and rolled and English Cured ready for baking or boiling as you prefer. It is £8.00 / Kg.